Street Corn Chicken Rice Bowl – An Easy Dinner Recipe

The Weeknight Dinner Struggle is Real

Let’s be honest: coming up with easy dinner recipes that are actually exciting can feel like a nightly chore. You want something flavorful and satisfying, but you also need it to be quick and use ingredients you might already have. That’s exactly why I created this Street Corn Chicken Rice Bowl. It’s the answer to the “what’s for dinner?” question, transforming simple components into a vibrant, easy dinner recipe that feels like a treat.

What Makes This Dinner Bowl So Special?

This isn’t just another chicken and rice dish. The magic lies in the layering of textures and tastes. Tender, seasoned chicken sits atop a bed of fluffy rice, but the real star is the creamy, tangy, and slightly smoky street corn (or esquites) that gets piled on top. It’s a symphony of savory, creamy, and fresh flavors in every bite. The best part? This quick and easy dinner comes together with minimal fuss, making it a reliable go-to for even the busiest evenings.

The Magic of Street Corn (Esquites)

If you’ve never had Mexican street corn off the cob, you’re in for a delight. Traditionally served in a cup, esquites combines sweet corn with a creamy, cheesy, lime-spiked dressing. For our simple dinner bowl, I’ve adapted that iconic flavor into a no-mess topping. The combination of mayonnaise (or yogurt), lime, cotija cheese, and a touch of chili powder creates a sauce that clings perfectly to every kernel of corn and piece of chicken, ensuring maximum flavor in every forkful.

Why This is a Perfect Busy-Night Meal

We all need those reliable easy dinner ideas in our back pocket. This bowl scores high on every practical metric: it uses one skillet for the chicken and one pot for the rice, cleanup is a breeze, and most of the components can be prepped ahead of time. Want to turn it into healthy meal prep? Cook a double batch of chicken and street corn mixture on Sunday, and assemble fresh bowls all week long for a lunch that’s anything but boring.

Beyond the Bowl: Endless Variations

The beauty of this family-friendly dinner concept is its flexibility. Not a fan of chicken? Try it with shrimp, ground turkey, or crispy tofu. Out of cotija? Feta works beautifully. Need to make it dairy-free? Swap the sour cream for vegan mayo and omit the cheese. You can even swap the rice for quinoa or cauliflower rice for a low-carb twist. This recipe is a fantastic template for creating your own perfect chicken rice bowls.

Bringing Vibrant Dinner Inspiration Home

My goal at Patricia Universe is to help you bring joy and flavor back to your kitchen without the stress. I believe that healthy easy recipes should be accessible, delicious, and a little bit fun. This Street Corn Chicken Rice Bowl embodies that philosophy perfectly. It’s a colorful, satisfying meal that proves a fantastic quick weeknight meal doesn’t have to sacrifice taste or creativity.

Street Corn Chicken Rice Bowl – An Easy Dinner Recipe

This Street Corn Chicken Rice Bowl combines juicy chicken, Mexican street corn, and fluffy rice for a flavorful, easy dinner recipe that’s ready in about 30 minutes. It’s a perfect blend of savory, creamy, and fresh flavors for a quick weeknight meal.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Dinners

Cuisine: Mexican-Inspired

Keywords: chicken rice bowls, easy dinner recipe, healthy easy recipes, mexican inspired bowl, quick and easy dinner, street corn chicken rice bowl

Servings: 4 bowls

Author: Patricia

Ingredients

For the Chicken and Rice

• 1 lb boneless, skinless chicken breasts, cubed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 cup long-grain white rice
• 2 cups chicken broth

For the Street Corn Mixture

• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 1/2 cup mayonnaise
• 1/2 cup sour cream or Mexican crema
• 1/2 cup crumbled cotija or feta cheese
• 1/4 cup finely chopped cilantro
• 1 jalapeño, seeded and finely diced (optional)
• 2 cloves garlic, minced
• Juice of 1 lime
• 1/2 teaspoon smoked paprika

For Serving (Optional)

• Lime wedges
• Extra cilantro
• Sliced avocado or guacamole
• Hot sauce

Instructions

For the Chicken and Rice

1. In a medium bowl, toss the cubed chicken with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
2. Cook the rice according to package directions, using chicken broth instead of water for extra flavor. Fluff with a fork when done.
3. While the rice cooks, heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and golden. Remove from heat and set aside.

For the Street Corn

1. In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, minced garlic, smoked paprika, and a pinch of salt. Whisk until smooth.
2. If using fresh corn, you can char it in a dry skillet over medium-high heat for a few minutes until lightly browned. For frozen corn, simply ensure it’s thawed and patted dry.
3. Add the corn, chopped cilantro, diced jalapeño (if using), and crumbled cotija cheese to the bowl with the dressing. Gently fold everything together until well coated.

To Assemble the Bowls

1. Divide the cooked rice among serving bowls.
2. Top each bowl with a generous portion of the cooked chicken.
3. Spoon the creamy street corn mixture over the chicken and rice.
4. Garnish with extra cilantro, lime wedges, avocado slices, and a dash of hot sauce if desired.
5. Serve immediately and enjoy!

Notes

For a lighter version, use Greek yogurt instead of sour cream. Leftover chicken can be shredded and used in this bowl. The street corn mixture can be made ahead and stored in the fridge for up to a day.